Don't you love all of the summer produce popping up all over? This tomato tart screams fresh ripe tomatoes, fresh herbs, buttery puff pastry and a delicious addictive mayo mixed with grated fontina and parmesan cheese. I decided to take the ever so popular southern tomato pie and make it in tart form. The recipe is adapted from Vivian Howard who is known for her amazing tomato pies.
I have a warning for you, this tomato tart is addictive!
Since tomatoes produce a lot of liquid, the last thing we want is our puff pastry super soggy, so make sure to slice your tomatoes and toss them in a little bite of salt and sugar, place in a colander, and let sit. After a few minutes, you will see all of the extracted water in the bowl that was released. Blot the tomatoes with paper towels to remove the excess water and you are good to go.
You can use what ever tomatoes you can get your hands on for this recipe. Also, get creative on different cheeses as well, you really have nothing to lose.
- 5 to 6 tomatoes cut into 1/2 inch slices
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 tablespoon butter
- 1 yellow onion, julienne
- 3/4 cup mayonnaise
- 1/3 cup grated Fontina Cheese
- 1/3 cup grated Parmigiano reggiano cheese
- 2 tablespoons fresh basil, chopped (you will need more to garnish)
- 1 teaspoon fresh thyme (minced)
- 1 sheet of puff pastry
- 1 large egg
- 1 tablespoon half and half cream
Take the tomatoes and toss with the sugar and kosher salt. Place in a colander over a bowl and let sit for 20 minutes. While the tomatoes sit, make your caramelized onions. In a skillet, add the butter and onions. Cook the onions over medium-low heat until caramelized. 25-30 minutes. After 20 minutes, blot tomatoes with paper towels to remove excess water, place aside.
- In a bowl mix together the mayonnaise, cheeses, and chopped herbs. Place aside
- Preheat oven to 375 degrees.
Place a sheet of parchment paper on sheet pan and place puff pastry sheet on top. Prick dough all over with a fork, leaving a 1/4 -inch boarder around the edge. Spread mayo mixture on bottom of the puff pastry. Top with the tomatoes, caramelized onions and a few more dollops of the mayo mixture. Mix together egg and half and half, brush the edges with egg wash. Bake for 15 to 20 minutes until edges are lightly browned and cheese melted. Garnish with freshly torn basil.